Pani e Oia

Method

Heat the olive oil in a large heavy-bottomed pot and gently fry the sliced onions and crushed garlic until softened and golden, about 10 minutes. Add the diced potatoes and tinned tomatoes with their juice, stirring well to combine. Pour in the water or stock, season with salt and pepper, and bring to a boil, then reduce to a simmer for 20 minutes until the potatoes are tender. Add the bread cubes and fresh basil leaves, stirring gently, and cook for a further 5 minutes to allow the bread to soften and absorb the broth, creating a thick, porridge-like consistency. Taste and adjust seasoning as needed before serving warm.